This cheesy bacon and potato casserole is a deliciously simple holiday side
A home-cooked favourite and household staple for CBC's own Belle Puri
Looking for a mouth-watering side dish for the family holiday dinner, but short on recipes? Don't worry, North by Northwest's savoury holiday recipe exchange has you covered (you can view all of the recipes here).
Sometimes, the side dish can be better than the main course. At least that's the case for this mouthwatering cheesy potato casserole, loaded with sour cream and bacon — submitted by CBC's own Belle Puri.
Cheesy Potato Casserole
Belle Puri: Anything with potatoes, bacon and cheese appeals to one of the young adults in my life.
I once made a variation of this recipe — more like scalloped potatoes with bacon and cheddar — with whipping cream. And, of course, the whipping cream leaked in my car on the drive to dinner and smelled for months!
At least I could smell it — everyone else said they couldn't smell anything.
In this recipe, the sour cream won't spill! Phew!
- 6 russet potatoes
- Olive oil
- Salt and pepper
- 10 slices of cooked and crumbled bacon
- 3 cups sour cream
- 4 cups shredded cheddar cheese
- Chopped green onions
Wash the six russet potatoes (do not peel) and coat with olive oil. Sprinkle them with salt and pepper to taste.
Bake on cookie sheet for 45 minutes at 425 degrees.
When they're finished, let them cool. Then, coarsely chop them up.
Spread half of the potatoes in a greased nine by 13 inch baking dish. Sprinkle half of the bacon, half of the sour cream, and half of the cheese overtop. Add the next layer of potatoes, and repeat.
Bake for 20 minutes at 350 degrees.
Sprinkle with chopped green onions, and enjoy!